New York Cheesecake

Ingredients

Graham Cracker Crust

• 1 package graham crackers
• 1/3 cup butter, melted
• ¼ cup sugar
• Sprinkle of cinnamon

Cheesecake

• 3 8 oz packages cream cheese (room temperature)
• 4 eggs
• 1 cup sugar
• 1 tsp vanilla extract

Sour Cream Topping

• 1 pint sour cream
• ½ cup sugar

If you prefer to make an Almond Cheesecase, replace the vanilla extract with ¾ tsp almond extract, and use this for the crust:

Almond Crust

• 2 cups ground almonds
• ¼ cup butter, melted
• ¼ cup sugar

Instructions

Crust

1. Line bottom of springform pan with parchment paper. Cover outside of springform pan with aluminum foil.
    
2. Pre-heat oven to 375º F.
    
3. Blend graham crackers, sugar, and cinnamon in blender.
    
4. Pour mixture into baking bowl.
    
5. Pour in melted butter and mix with fork.
    
6. Pour mixture into lined springform pan.
    
7. Press evenly across the bottom of the pan.
    
8. Bake for 5-8 min or until lightly brown.
    
9. Cool on wire rack.

Cheesecake

1. Lower oven temperature to 325º F.
    
2. Combine ingredients into blender, adding 1 package cream cheese, 1 egg and ¼ cup sugar at a time. Blend until liquid is smooth.
    
3. Gently pour over cooled crust and bake for 50-60 min. or until center liquid center is the size of a quarter or smaller.
    
4. When cheesecake no longer wobbles, remove from oven.

Sour Cream Topping

1. Increase oven temperature to 400º F.
    
2. Mix 1 pint sour cream and ½ cup sugar in a bowl until smooth.
    
3. Pour over hot cheesecake and bake for 10 min or until edges are bubbly. Do not let it brown.
    
4. Remove cheesecake and cool on wire rack until cool to the touch. Refrigerate at least overnight.